Scamorza risotto with crispy parma ham
Recipe type: dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 300g risotto rice
  • 1 small white onion
  • 1 stalk celery
  • 1 clove garlic
  • 250ml white wine
  • 1.2l chicken stock, hot
  • 200g parma ham
  • 40g butter
  • 180g scamorza cheese
  • 100g parmesan
  • salt, pepper, olive oil
  1. Dice the onion, garlic and celery finely.
  2. Sweat the onion, garlic and celery in olive oil. Season with salt and pepper.
  3. Start off on high heat, then turn the heat down and cook slowly until soft for about 10 minutes.
  4. Turn the heat up, add the rice to the pot and mix with the veg.
  5. Add the wine and cook until the liquid had evaporated.
  6. Add about 100ml of the hot stock to the rice.
  7. Stir to ensure the rice does not get stuck to the bottom.
  8. Keep cooking and stirring the rice until dry, adding 100ml of stock at the time.
  9. Grill the parma ham (or cook on a tray in the oven) until crispy.
  10. When the rice has started to soften and is nearly ready, add the grated parmesan, scamorza cheese and the butter.
  11. Stir until the cheese and butter have melted.
  12. Let it stand for a couple of minutes in the pot.
  13. Serve the risotto with the crispy parma ham and freshly ground black pepper on top.
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